March 23 2012 (Friday) – March 29 2012 (Thursday) – “AmorOlio: Speaking Tuscan in the Kitchen” in Tuscany’s glorious Mugello Valley. No, it’s not a language course, though we guarantee you’ll pick up an interesting phrase or two—maybe even a parolaccia (curse word) if we burn the onions for the ragu. But the kitchen at Villa Campestri truly speaks Tuscan: We invite you to join our own Chef Roberto (“Jerry”) Zanieri and food expert Nancy Harmon Jenkins, noted for her knowledge of all things Italian (and author of Flavors of Tuscany), for a magical six-day full immersion in the delights of springtime Tuscany.You’ll be introduced to the Tuscan pantry’s complete range of flavors, from fennel pollen to wild mushrooms to the finest extra-virgin olive oil as we cook and taste our way through classes in the Villa’s expansive kitchen, visit local cheese and wine producers, tour markets and learn how fine extra-virgin olive oil is produced, and sample the considerable delights of nearby restaurants. Our class menus are broad but include many Tuscan seasonal classics such as: bread and Tuscan pizza baked in the Villa’s wood-fired oven; hand-made pasta tortelli and gnocchi; Easter lamb with artichokes; arista di maiale (roast pork, a Florentine specialty) with the fabled beans of Sorana; crisp crostini for starters and lush panna cotta for dessert. We’ll explore the many ways of olive oil in the kitchen and, weather permitting, we’ll also do some foraging for wild greens in the woods and fields surrounding Campestri.
Price includes six nights accommodation at the 4-star Villa Campestri, high on a wooded hillside looking over one of Tuscany’s most beautiful valleys; six full days, including all meals (except one lunch on your own in Florence); three cooking classes with Nancy and Jerry; a winery visit; a structured wine tasting at the Villa; a structured olive oil tasting with Gemma Pasquali; visits to other food producers, plus guided field trips to Florence and Prato.
October in Tuscanyis the time of the chestnut harvest: in Mugello in particular there is a type of chestnut different from the others, the Marrone. Discover its history and its properties!
Autumn, mostly in Mugello, is a magical season for Tuscany: nature is painted in a thousand colors, the air becomes warmer and the light takes on golden shades. An ideal period for a holiday, where nature and history are the protagonists, and where it is possible to practice outdoor sports.
In Italy, food is cult and, depending on the region, traditional dishes can vary, from typical pasta dishes, such as tagliatelle lasagne and gnocchi, to specialties such as cheeses and desserts up to the infamous Tuscan recipe for wild boar ragù.
Milk is a “complete food” loved by young and old. A precious white nectar that becomes even more beneficial for health if of high quality. If you too are a lover of this white drink, discover with us the famous Milk Way in Mugello!
Mugello is an area rich in numerous medieval villages of incredible charm. Come with us to discover San Piero a Sieve!
When autumn arrives, the forest changes color and nature creates spectacular landscapes in which it becomes magical to immerse yourself. It is the Foliage phenomenon that in Tuscany offers truly unique emotions. Experience the Foliage in Tuscany and discover autumn walking in the most beautiful woods.
Bread throughout Italy is a fundamental food, always present on the table at lunch and dinner. But each region has its own specialties, discover with us the characteristics of Tuscan bread and why it is without salt.
The potato tortello is a dish that is part of the Mugello culinary tradition. Originally born as a poor dish, today it is a real gastronomic specialty made in numerous variations by Tuscan chefs. Discover with us the characteristics of the potato tortello of Mugello!